Wonderful Wednesday Wrecipes

So how about some homemade biscuits? Almost as easy as those pop & fresh ones, and they don't have that weird flavor a day later.

Buttermilk Biscuits

• 2 cups flour
• 1 Tablespoon baking powder
• 2 tsp sugar
• ½ tsp salt
• 1 stick (8 TBSP) cold butter, cut into small pieces
• ¾ cup buttermilk

Preheat oven to 425 degrees. Line a baking sheet with parchment, or grease with shortening.

In bowl of food processor, pulse all dry ingredients 3-4 times until combined.

Add butter, and pulse until it resembles coarse crumbs, maybe 10 times.

Add buttermilk, and pulse just until it starts to come together into a ball. There may still be some dry patches.

Turn dough out onto a lightly floured surface and knead until dough is smooth and no longer wet. You can add more flour, a tablespoon at a time as necessary.

Take dough into a ball, and hit it with a rolling pin, turning and folding the dough in half every few whacks. Do this for a couple of minutes. You should see vague layers starting to form.

Roll out dough ¼ inch thick, then fold in half.

Using a biscuit cutter, cut out biscuits from folded dough, and place on prepared baking sheet close together, so they rise up, not out.

(These have been baking about 5 minutes.)

Bake 18 to 20 minutes at 425 degrees.

(I broke an edge to be sure they were cooked thru. Then I ate it. Then I burnt my tongue. Then I waved my hands in the air saying "Outh! Outh! Hoth! Hoth"! ("Ouch! Ouch! Hot! Hot!" in burnt tongue voice)

NOTE: you can probably add an additional 1 or 2 teaspoons sugar, and add 1/2 teaspoon of vanilla to the buttermilk to make biscuits for shortcake. Or brush tops of biscuits with milk and sprinkle with coarse sugar, then bake . OOOH! or cinnamon sugar? MMMM...

Make 8-10 biscuits.

Grand Theft...

of awesome photos:

they went back to Deluxbury Beach at the crack o' dawn:

 

 

I'm jealous, aren't you?

For The Cat Lovers: "Fly Guy"

Fly Guy

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Sleigh Ride....

is finished!

Snapperland "Sleigh Ride"

on scrap of 26 ct pale tan evenweave with recommended Weeks threads

And I started this one:

Snapperland "Barn Yard" on same unknown evenweave with recommended threads.

Did I mention the 2 amigos are back together living in sin (Isn't that a sampler?) Adam came back after the job in Maine didn't turn out as promised, $$-wise. Plus the lady was turning into a wing-nut. He's back working for Em's boss again (another certifiable fruit loop)- the devil you know, yada yada yada.

Calgon Take ME Away!

 

Is this too cute or what!!??

Someone's having her annual heat rash itch (or something) and is totally miserable with herself. I made a vet app't tomorrow; unfortunately, I think it'll involve one of those satellite dishes around her head. :^(

Someone took her horse swimming in the ocean this week.

Her friend trailered them to Duxbury Beach the other night. Evidently, horses can be on the beach after 6 PM.

Fun times

Wonderful Wednesday Wrecipes

This one is in my top ten favorites list- even top five. Emily suggested adding pineapple chunks to the mix, and that was a very good tweak.

Chicken Kebabs

Serves 4-6:

• 1/2 cup low salt soy sauce
• 1/2 cup vegetable oil (or canola or olive)
• 4 TBSP ketchup
• 2 TBSP rice vinegar
• 1/2 tsp black pepper
• 2 cloves garlic, crushed
• 1-1/2 to 2 lbs. boneless chicken breast, cut into 1” chunks
• 1 green pepper, cut into 1” chunks
• ½ large sweet or Vidalia onion, slice root to tip, then into 1” wide pieces, separated into leaves

Set to soak 8-10, 8” wooden skewers.

In 2 cup measuring cup, whisk first 6 ingredients until combined well.

Measure out 1/3 cup and set aside in refrigerator. You will be using this for basting while grilling.

Place chicken and vegetables in gallon Ziploc bag, whisk remaining marinade once more and add to chicken & vegetables.

Smoosh around until everything is coated, place bag into bowl or dish (in case bag leaks!!), and refrigerate for not more than an hour; any longer & I find it tastes too salty.

(This is called "product placement" ) ;^)

When ready to grill, preheat gas grill.

Thread meat and vegetables onto skewers in alternating fashion, usually 4-5 pieces of meat per stick; discard marinade that has been in contact with raw meat.

Place skewers on hot grill, and lower heat to medium. Turn every couple of minutes, basting each side once more with reserved marinade.

Total cooking time should be about 10 to 12 minutes. Make sure all basted sides have been cooked before removing from grill (in other words, don’t baste and then immediately remove from grill. Expose all “raw” marinade to heat). You can cut into a test piece to check for done-ness.

Serve with rice or in a pita.

Back from the bayou...

or, well, what seems like the bayou (still).

Bleecchhh!!!!

Did I ever mention that I hate humidity???!!! Supposedly it's going to break at the end of the week and I SO can't wait.

Here's all the stitching I've done in the past week:

As you can see, I'm just about done; I'm trying to decide if I should go back to the BBDamn stockings or dig out the other Snapper project I found when I dug this one out. It's "Barnyard" or some such nonsense; it has a horse, anyway, so it kinda matches.

Em had major horse drama last week; it's been enough elapsed time that my heart doesn't pound when I think about it.

She took Axe swimming and somehow got dismounted. When she tried to get back on, she slipped off her wet back and Axe got away from her, and went all the way back to the barn- about 3 miles, along trails AND roads, having to take several turns. Em was able to phone ahead to my barn owner's husband, who drove up the street about a half mile, heard her clopping down the road, with a nice lady following along behind in a car for protection; she evaded Jim, and proceeded to the barn door all by herself. Em had to carry her saddle all the way back with her heart in her mouth praying nothing horrendous had happened.

Other than being sore for a day, and aggravating her puffy ankles & chipping hooves, she was none worse for the wear- thank goodness for guardian angels in cars.